How to Cook Everything The Basics by Mark Bittman
All You Need to Make Great Food -- With 1,000 Photos

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Synopsis

The next best thing to having Mark Bittman in the kitchen with you

Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.

1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical. Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.” 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.” Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.

 

About Mark Bittman

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Mark Bittman is one of the country's best-known, most widely respected food writers. His award-winning How to Cook Everything books, with more than one million copies in print, are a mainstay of the modern kitchen. He wrote the New York Times column "The Minimalist" for 13 years, and now writes for the Times' opinion section as well as the New York Times Magazine, and is a regular on the Today show . Learn more at markbittman.com or howtocookeverything.com.
 
Published March 12, 2012 by Houghton Mifflin Harcourt. 496 pages
Genres: Education & Reference, Cooking. Non-fiction

Unrated Critic Reviews for How to Cook Everything The Basics

Publishers Weekly

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Food writer Bittman’s latest installment in his award-winning How to Cook Everything series gets back to basics. Once again, Bittman keeps it straightforward, providing another indispensable reference

Feb 06 2012 | Read Full Review of How to Cook Everything The Ba...

Publishers Weekly

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On the other hand, Anna Klinger (of Al Di La in New York City) presents Beet Ravioli with Butter and Poppy Seeds, and Bittman counters with Pasta with Savoy Cabbage, which has nothing in common with Klinger's dish except that it includes pasta.

Mar 14 2005 | Read Full Review of How to Cook Everything The Ba...

Publishers Weekly

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Food writer Bittman’s latest installment in his award-winning How to Cook Everything series gets back to basics.

Feb 06 2012 | Read Full Review of How to Cook Everything The Ba...

New York Journal of Books

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Like Julia, Bittman believes that becoming a good home cook is all about the confidence you gain from experience and that there is really no mystery to turning out a good meal.The real value in How to Cook Everything, however, is as a resource tool for the more experienced home cook who is lookin...

Oct 20 2008 | Read Full Review of How to Cook Everything The Ba...

Suite 101

Learning how to cook is easy with Mark Bittman's basic recipes for simple cooking.

Feb 14 2011 | Read Full Review of How to Cook Everything The Ba...

Shelf Awareness

Mark Bittman is so confident about his prowess with food that he calls his series of cookbooks How to Cook Everything, and after using his cookbooks, thousands agree that his confidence is not misplaced.

Feb 23 2012 | Read Full Review of How to Cook Everything The Ba...

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